Originally Posted by chambersuac
I know that our HD requires 140 and 40 degrees. I have heard about the new "135" degree limit, but (1) I remember 140/40 easier and (2) I'm a Lutheran, we don't like change :)
BTW, hmbrewr, I don't think you needed to apologize. Just send us all presents. LOL
I too always remember the 40/140 rule, but when I know that the inspector is around I set one of my remote thermos to 145 on the cool end so I have time to pull the meat and put it into a heating tray. Did this when I was doing pigs for a local fest a couple of weeks ago and it saved us from having to go through the reheating routine.
Also, remember that when cooling food you have a total of 4 hours to get it below 41* (2 hours to 70* and 2 hours to 40*)